Chicken and Rice in a White Wine Mushroom Sauce

I was feeling a little ill tonight, so I decided to take a page out of the dogs’ book and make up some chicken and rice. Except, being me, I can’t just make PLAIN chicken and rice. This threw together a lot of staples in my house and made use of the chicken thighs I pulled out of the freezer earlier in the week. It was quite tasty and pretty healthy. It makes 4 servings at around 500 calories each.

Ingredients:

4 chicken thighs, bone in, skin off (you can certainly make this with chicken breasts as well)

1 regular coffee mug full of white rice

1 coffee mug full of white wine (I used a pinot grigio)

1 coffee mug full of chicken stock

4 oz. sliced, fresh mushrooms

1 can 98% fat free cream of mushroom soup

1 teaspoon parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

kosher salt

pepper

Directions:

Spray a large skillet with cooking spray.

Salt and pepper both sides of the chicken.

Over medium heat, sear the chicken on both sides until you get a bit of caramelization.